Cabbage and Beef Bake

This quick low-calorie meal makes use of pantry staples and can be ready with little fuss. A chopped onion, a shredded cabbage, and some tinned tomatoes and you’re ready to eat!

I’ve not included a picture as it is not photogenic by any means. Serve with buttered dinner rolls and finish with a flaky salt or go heavier with the seasonings throughout.


  • 1lb (450g) Ground Beef
  • 1/2 White Onion, minced
  • 2 Garlic cloves, minced
  • 1/2t (3g) Paprika
  • 1t (7g) Garlic powder
  • 1t (7g) Onion powder
  • Salt and Black pepper to taste
  • 3/4 head Cabbage, shaved
  • 28oz (800g) Diced tomato with Italian herbs
  • 14oz (400g) Tomato sauce
  • 1C short grained rice, Jasmine
  • 1.5C (345g) Parmesan cheese, shredded


  • In a brazier, sear ground beef. Season and remove cooked meat from pan.
  • Allow remaining drippings to cook until no bubbles appear. This will ensure the drippings have clarified.
  • In the same pan, saute the onion until almost translucent. Introduce minced garlic and cook until fragrant, 1-2mins.
  • Preheat oven to 350F.
  • Increase heat to a high flame, add cabbage, and about a cup’s worth of water to the pan. Cover and cook 10 mins, stirring as necessary with a wooden spoon to help fond separate from the bottom of the pan.
  • Once cooked through, add the tomato products and rice.
  • Stir, cooking 2-3 minutes until near boiling.
  • Cover with ground beef, parmesan and a tight lid. Move to preheated oven.
  • Cook for 1 hour, remove lid, and bake for an additional 10 minutes.
  • Scoop and serve